Stuffed Cabbage - cooking recipe
Ingredients
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4 qt. boiling water
1 head cabbage
1 lb. sauerkraut (16 oz.)
1/4 lb. ham or 2 to 3 country style pork ribs
1 lb. ground beef
1/2 lb. sausage
1 c. cooked rice
4 oz. sour cream
1 egg
2 Tbsp. flour
Preparation
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Core head of cabbage.
Place in boiling water until leaves are pliable.
Remove from water and cool.
Place sauerkraut and ham or ribs in 4-quart pan on medium heat on top of stove.
In large mixing bowl, combine remaining ingredients until well blended. Take leaves apart from head of cabbage and place enough of meat mixture inside 1 leaf to make a roll (2 to 3 tablespoons).
Roll each leaf up, placing on top of sauerkraut.
If there is any cabbage left, cut up and put in with the sauerkraut also.
Cook 4 to 5 hours.
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